Spicy Roasted Pumpkin Seeds Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Oct. 30, 2009
I made this recipe yesterday. Too much butter. All the spices slid off the seeds along with the butter. The seeds themselves came out ok but very plain as none of the spices stayed on the seeds. I would recommend 1/2 the butter.
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Photo by Bobo's Mama
Reviewed: Oct. 28, 2009
I also added some cayenne pepper. They were delicious and fresh from or "scary" pumpkin that we carved. Thanks for the recipe.
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Photo by Bobo's Mama

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA
Living In: Utica, Michigan, USA
Photo by mrsmambo
Reviewed: Oct. 24, 2009
To make them really spicy and a little more flavorful, I added chili powder, cayenne, paprika and a touch of cumin to the garlic powder and salt mixture.
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Photo by mrsmambo

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009
I will cut back on the salt next time but these have a great flavor. Oh, definitely half the butter like the first person said!
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Cooking Level: Intermediate

Home Town: Billings, Montana, USA
Living In: Dallas, Texas, USA

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Photo by busymommy
Reviewed: Oct. 31, 2008
I make these every year from the pumpkin we carve as a family. They are delicious. My only change is I use enough veggie oil to coat the seeds and swirl them around in it. (In place of butter) I only wish our pumpkins yielded more seeds!! These go fast!
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Photo by busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Oct. 21, 2008
Excellent flavor! They are the best when eaten right out of the oven.
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Photo by Polkadotto

Cooking Level: Beginning

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Reviewed: Oct. 29, 2007
Use half the butter or double everything else. Excellent flavor!
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